It was real. It was fun. It was real fun. I had the opportunity to cook with lots of family and friends in their kitchens over the holidays. I didn’t realize how fun it is to be a sous chef, as long as I don’t have to follow the recipe too closely.
I learned how to make and fold two types of empanadas, added wine to vegetarian shepherd’s pie (chef’s kiss), shared the tenderest banana bread made from our very own bananas with our beloved 98 year old grandma, and picked the meat off a 17 pound Christmas ham that was the real deal. I peeled eggs with my father in law, kneaded pizza dough with one sister, and fully understand why another sister is nicknamed chunky Jess after chopping vegetables together. Personalities shine in the kitchen and some of the best conversations happen as you share cutting boards. Just please, don’t be afraid to make a mess. My mom always says a messy kitchen with a full sink of dishes is “dancing.”
It’s now time for us to get back to our normally scheduled programming with life, work, school, and cooking. DJ and I are doing a refined sugar fast again this January. Help! And rumor has it I might start making sourdough again. Yay! My theme for this first week of 2025 is salads. Happy new year and may your kitchen always dance!
Monday: detox salad, butternut squash soup
Tuesday: taco salad
Wednesday: kale caesar, spaghetti squash w/pesto and roasted vegetables
Thursday: barbecue chicken, grilled corn salad, potato salad
Friday: miso soup, tofu stir fry, fried rice, ginger salad
Saturday: buckwheat cakes, scrambled eggs, fruit salad
~Diane xo
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